Stabilization method and composition utilizing an amphoteric polymer

ABSTRACT

A method for increasing the stability of a food-grade or pharmaceutical-grade liquid, such as an extracted oil, herbal extract, flavor, color, or volatile chemical component used in the flavor industry, is provided. The method comprises mixing the liquid with an amphoteric polymer, preferably polyvinylpyrrolidone, to thereby infuse the liquid into the amphoteric polymer matrix and form a generally-solid, stabilized product. Optionally, bulking agents, absorbents, and flowing agents can be mixed with the liquid and amphoteric polymer to enhance the properties of the stabilized product. The inventive method is particularly useful for entrapping liquids that are highly volatile, heat sensitive and/or easily oxidizable.

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional PatentApplication No. 60/253,598, filed Nov. 27, 2000, and U.S. ProvisionalPatent Application No. 60/253,599, filed Nov. 27, 2000, the entiredisclosures of which are incorporated herein by reference.

BACKGROUND

[0002] It is often necessary to entrap food-grade orpharmaceutical-grade liquids that are either highly volatile or heatsensitive into polymeric substances. Examples of such liquids includedimethyl sulfide, acetaldehyde, mint flavors, butyric acid, and citrusflavors, which are known to be difficult to entrap in polymericsubstances. Of particular interest are food-grade colored oleoresins,which are routinely used in various processed foods to supplement thefreshness color of its ingredients, such as oleoresin paprika used inpotatoes or oleoresin capsicum used in tomato sauce. Such oleoresins areoften not stable, particularly in the presence of a salt solution, whichis a strong oxidizing agent. Oxidized oleo-resins have a reduced abilityto reflect colors, thereby reducing their effectiveness in foodproducts.

[0003] Various methods exist for entrapping oleoresins and otherunstable food flavors and pharmaceutical grade liquids in polymericsubstances. Such methods include spray drying, fluidization, spraycongealing, extrusion-dry and melt processes, and coacervation inaqueous and non-aqueous systems. However, all of these methods utilizeheat or solvent, which can change the composition of the entrappedliquid. Furthermore, these methods disadvantageously permit only alimited amount of liquid to be entrapped in the polymeric substance.These methods can also involve costly equipment, further limiting theirdesirability.

[0004] Accordingly, a need exists for an alternative method forentrapping liquids that are highly volatile or heat sensitive intopolymeric substances without exposing the liquid to heat. The presentinvention satisfies these and other needs and provides further relatedadvantages.

SUMMARY OF THE INVENTION

[0005] The invention is directed to novel methods for infusingfood-grade and pharmaceutical-grade liquids into an amphoteric polymermatrix and the stabilized product thus produced. The invention isparticularly useful for entrapping liquids that are highly volatile,heat sensitive and/or easily oxidizable.

[0006] In one embodiment, the invention is directed to a method forincreasing the stability of a food-grade or pharmaceutical-grade liquid,such as an extracted oil, flavor, or color. The method comprises mixingthe liquid with an amphoteric polymer, preferably polyvinylpyrrolidone,to thereby infuse the liquid into the amphoteric polymer matrix and forma generally-solid, stabilized product. Optionally, bulking agents,absorbents, and/or flowing agents can be mixed with the liquid andamphoteric polymer to enhance the properties of the stabilized product.

[0007] In another embodiment, the invention is directed to a stabilizedgenerally-solid composition comprising an amphoteric polymer in which isinfused a food-grade or pharmaceutical-grade liquid. The composition canoptionally include bulking agents, absorbents, and/or flowing agents.

DETAILED DESCRIPTION

[0008] The invention is directed to a method for increasing thestability of a food-grade or pharmaceutical-grade liquid comprisingmixing the liquid with an amphoteric polymer to thereby entrap theliquid into a matrix of the amphoteric polymer. Advantageously, theliquid is infused into the polymer matrix, whereby the liquid andamphoteric polymer are physically compatible to entrap the liquid intothe polymer matrix at a molecular level. The infused liquid remainsentrapped in the polymer matrix until the matrix subsequentlydegenerates. Because of the polymer's amphoteric character, the liquidwill be released from the polymer matrix when the amphoteric polymer isin the presence of sufficient moisture or exposed to thermal processing.The infusion process of the present invention does not employ heat orsolvents to be evaporated. In addition, the methods of the invention donot employ expensive equipment. Accordingly, the inventive methodsincrease the shelf-life and cost-effectiveness of traditionally unstableliquids. The invention is also directed to a composition comprising afood-grade or pharmaceutical-grade liquid entrapped in an amphotericpolymer.

[0009] The present invention can be used in connection with anyfood-grade or pharmaceutical-grade liquids, such as such as extractedoils, herbal extracts, flavors, colors, and volatile chemical componentsused in the flavor industry, for which enhanced stability is desirable.The invention is particularly useful in connection with liquids that areheat-sensitive, highly volatile or easily oxidized.

[0010] Flavors may be chose from natural and synthetic flavoringliquids, such as, for example, volatile oils, synthetic flavor oils,flavoring aromatics, oleoresins, extracts derived from plants, leavesflowers, fruits and stems, and combinations thereof. More particularexamples of suitable flavors suitable for use in the present inventioninclude citrus oils, such as lemon, orange, grape, lime and grapefruitoils, and fruit essences, such as apple, pear, peach, grape, strawberry,raspberry, cherry, plum, pineapple, and apricot essences. Other usefulflavorings include aldehydes and esters, such as benzaldehyde (cherry,almond), citral, i.e., alphacitral or beta-citral (lemon, lime), decanal(orange, lemon, aldehyde C-8 (citrus fruits), aldehyde C-9 (citrusfruits), aldehyde C-12 (citrus fruits), tolyl aldehyde (cherry, almond),2,6-dimethyloctanol (green fruit) and 2-dodecenal (citrus, mandarin),and combinations thereof. Other flavors suitable for use in theinvention include mint flavor, diacetyl flavor, mustard flavor,peppermint oil, lemon flavor, cheese flavor (such as butyric acid),acetaldehyde, onion oil, garlic oil, mustard flavor, smoke flavor, honeyflavor, maple flavor, yeast dough flavor, cilantro flavor, tabascoflavor, worcestershire flavor, coffee flavor, and coconut flavor. Otherliquids particular suitable for use in the invention include oleoresins,such as paprika, capsicum, black pepper, apsicum, basil, oregano,ginger, clove, curry blend, jalapeno, chipotle chili, cajun blend,cilantro, celery, chili spice, green bell pepper, barbecue blendallspice, and chili ancho. Examples of volatile chemical components usedin the flavor industry include, for example, dimethyl sulfide, isobutylaldehyde, 2-methyl-3-furanthiol, methional, acetaldehyde and sulfural.

[0011] Examples of extracted oils include fish-oils, garlic oil andonion oil. Herbal extracts suitable for use in the present inventioninclude, but are not limited to, schizandrae berry, rehmannia, hawthorneberry, jujube, alisma, angelicae dahuricae, epemidium, piria cocos,rhizoma rhei, stephania root, angelicae sinensis root, codonoposis root,eucommium bark, notoginseng, echinacea, ginkgo biboba, St. John's wort,kava kava, aloe vera, chamomile, saw palmetto, and lemon balm.

[0012] The food-grade or pharmaceutical-grade liquid is preferablyincluded in an amount ranging from about 3 wt. % to about 70 wt. %, morepreferably from about 4 wt. % to about 50 wt. %, still more preferablyfrom about 5 wt. % to about 30 wt. %, based on the total weight of thefinal stabilized product.

[0013] The invention can be used in connection with any suitableamphoteric polymer, which is a polymer that can be dissolved in bothorganic and aqueous solutions. A particularly preferred amphotericpolymer for use in connection with the invention is polyvinylpyrrolidone(PVP), such as Plastone USP grade K29-32 (commercially available fromInternational Specialty Products, Wayne, N.J.). The amphoteric polymeris preferably included in an amount ranging from about 3 wt. % to about40 wt. %, more preferably from about 4 wt. % to about 30 wt. %, stillmore preferably from about 5 wt. % to about 20 wt. %, based on the totalweight of the final, stabilized product. If desired, more amphotericpolymer can be added to reduce the moisture of the final product.However, because the amphoteric polymer is relatively expensive, thecomposition of the final product can be modified using less expensiveabsorbents, bulking agents and/or flowing agents, as described furtherbelow.

[0014] The infusion method of the invention produces a generally-solid,stabilized product with several advantages. First, the generally-solidproduct avoids the need to use heavy liquid ingredients in themanufacture of the final food or pharmaceutical preparation. Thegenerally-solid product is also easy to weigh out and mix, does not needto be refrigerated, and disperses easily in a solution. Accordingly,there is no need to use a homogenizer to introduce the product into abeverage. The flavor, color or other active ingredient is protected fromoxidation and heat degradation, so that the true flavor or color profileis maintained. The flavor, color or other active ingredient is alsoprotected from mechanically-forced oozing out, which results, forexample, when liquid mint oil is used in a tablet press. The stabilizedproduct also permits thermally-controlled release of the activeingredient, which is beneficial, for example, for spice blends in heatedpizza sauce, garlic or onion flavor in bakery goods, or lemon flavor inhot tea. The inventive infusion method prolongs the shelf stability ofthe active ingredient. It also increases the content of the activeingredient in solid form compared to existing methods. For example, mintflavor powders produced in accordance with the present invention canhave a content up to 50%, versus those produced by prior art methods,which could only have a content of about 20%.

[0015] Where the liquid to be entrapped or infused is not water soluble,for example, an oleoresin, preferably an emulsifier is mixed with theliquid and amphoteric polymer to enhance the organic affinity of theamphoteric polymer and to make the amphoteric polymer more hydrophilic.Particularly preferred emulsifiers suitable for use in the presentinvention include polyoxyethylene sorbitan fatty acid esters, such asTween 20 (laurate), Tween 21 (laurate), Tween 40 (palmitate), Tween 60(stearate), Tween 65 (tri-stearate), Tween 80 (oleate), Tween 81(oleate) and Tween 85 (tri-oleate), and mixtures thereof. Tween productsare commercially available from SPI Polyols Inc. (New Castle, Del.).

[0016] If desired, although not necessary, certain oil-based flavors canbe dissolved in a solvent before addition of the amphoteric polymer.Examples of solvents suitable for use in the present invention includewater, ethyl alcohol, propylene glycol, triacetine, glycerine,triglyceride, corn oil, soy bean oil, canola oil, triethyl citrate,sunflower oil, and coconut oil.

[0017] Preferably an absorbent is also mixed with the liquid andamphoteric polymer. The absorbent attracts and holds water, andadvantageously attracts free liquid from the powder. Absorbentsgenerally include agents that are porous and have a sufficiently largesurface area so that they can absorb liquid into their matrix.

[0018] Suitable absorbents useful in connection with the presentinvention include water-soluble polymers, and thickening gums. Specificexamples of useful water soluble polymers include cellulose andcellulose derivatives, including alkylcelluloses, hydroxyalkylcellulosesand hydroxyalkylalkylcelluloses, such as methyl cellulose,hydroxypropylmethyl cellulose, hydroxyethyl cellulose, hydroxypropylcellulose, carboxymethyl cellulose, hydroxyethylmethylcellulose,hydroxypropylmethylcellulose, hydroxybutylmethylcellulose, celluloseesters and cellulose ester derivatives, such as cellulose acetatephthalate (CAP), hydroxypropylmethylcellulose (HPMC),carboxyalkylcelluloses, carboxyalkylalkylcelluloses,carboxyalkylcellulose esters such as carboxymethylcellulose, and theiralkali metal salts. Other water soluble polymers include polyvinylalcohol, sodium alginate, polyethylene glycol, xanthan gum, tragancanth,guar gum, acacia gum, polyacrylic acid, methylmethacrylate copolymers,carboxyvinyl copolymers, calcium silicate, silicon dioxide andcombinations thereof. Other polymers useful as absorbents forincorporation into the films of the present invention includebiodegradable polymers, copolymers, block polymers and combinationsthereof. Examples of such polymers that meet the above criteria includepoly(glycolic acid) (PGA), poly(lactic acid) (PLA), polydioxanoes,polyoxalates, poly(α-esters), polyanhydrides, polyacetates,polycaprolactones, poly(orthoesters), polyamino acids, polyurethanes,polycarbonates, polyaminocarbonates, polyamides, poly(alkylcyanoacrylates), and mixtures and copolymers thereof. Additional usefulpoymers include stereopolymers of L- and D-lactic acid, copolymers ofbis(p-carboxyphenoxy) propane acid and sebacic acid, sebacic acidcopolymers, copolymers of caprolactone, poly(lactic acid)/poly(glycolicacid)/polyethyleneglycol copolymers, copolymers of polyurethane and(poly(lactic acid), copolymers of polyurethane and poly(lactic acid),copolymers of α-amino acids, copolymers of α-amino acids and capricacid, copolymers of α-benzyl glutamate and polyethylene glycol,copolymers of succinate and poly(glycols), polyphosphazene,polyhydroxy-alkanoates and mixtures thereof. Binary and ternary systemsare also contemplated as absorbents. Other useful absorbents include,for example, gelatin, vegetable proteins such as sunflower protein,soybean proteins, cotton seed proteins, peanut proteins, grape seedproteins, whey proteins, whey protein isolates, blood proteins, eggproteins, acrylated proteins, water-soluble polysaccharides such asalginates, carrageenans, guar gum, agar-agar, xanthan gum, gellan gum,gum arabic and related gums (such as gum ghatti, gum karaya, and gumtragacanth), pectin, water-soluble derivatives of water-solublesynthetic polymers such as polyacrylic acids and polyacrylic acidesters, polymethacrylic acids and polymethacrylic acid esters,polyvinylacetates, polyvinylalcohols, polyvinylacetatephthalates (PVAP),PVY/vinyl acetate copolymers, and polycrotonic acids. Also suitable arephthalated gelatin, gelatin succinate, crosslinked gelatin, shellac,water soluble chemical derivatives of starch, cationically modifiedacrylates and methacrylates possessing, for example, a tertiary orquaternary amino group, such as the diethylaminoethyl group, which maybe quaternized if desired.

[0019] The absorbent is preferably included in an amount ranging fromabout 1 wt. % to about 70 wt. %, more preferably from about 4 wt. % toabout 50 wt. %, still more preferably from about 5 wt. % to about 30 wt.%.

[0020] In a particularly preferred embodiment, a flowing agent iscombined with the liquid and amphoteric polymer to form a free-flowingmixture to prevent or minimize the electrostatic effect and enhance theflow of the final product, which is in the form of a product. Examplesof suitable flowing agents useful in connection with the invention aresilicon dioxide and calcium silicate. The flowing agent is preferablyincluded in an amount ranging from about 1 wt. % to about 20 wt. %, morepreferably from about 5 wt. % to about 10 wt. %.

[0021] If desired, the mixture can further include an inert bulkingagent. Bulking agents are economically desirable, as they increase thevolume of the final product without substantial cost. Suitable inertbulking agents include lactose, starches (such as rice, corn and potatostarches), hydrolyzed guar gum (such as BENEFIBER®, commerciallyavailable from Novartis Nutrition, Minneapolis, Minn.), and hydrolyzedvegetable gum. The bulking agent is preferably included in an amountranging from about 1 wt. % to about 80 wt. %, more preferably from about10 wt. % to about 70 wt. %, still more preferably from about 30 wt. % toabout 60 wt. %.

[0022] In order to stabilize the food-grade or pharmaceutical-gradeliquid, preferably the liquid is first mixed with any emulsifier(s)and/or solvent(s) until a homogeneous solution is achieved. Theamphoteric polymer is then added to the solution until a dough-likepaste is obtained. Thereafter, any absorbents, flowing agents and/orbulking agents are added, preferably with the absorbent(s) added firstand the flowing agent(s) added last. The methods of the invention areperformed in the absence of heat, and preferably at room temperature.

EXAMPLES

[0023] The following examples describe the stabilization of food-gradeor pharmaceutical-grade liquids.

Example 1 Color Stabilization

[0024] Oleoresin paprika (commercially available from SpiceTec-USF,Carol Stream, Ill.) is mixed with Tween 80 until a homogeneous solutionis obtained, and PVP is mixed with the solution until a dough-like pasteis achieved. Thereafter modified cellulose is added to the paste under abrief high-shear mixer to break any lumps that may have occurred. Thenfood starch is added under a mild stir until a uniform powder isproduced. The final powder product is stored in an air-tight containeruntil use. The amounts of the components are shown in Table 1 andexpressed as weight percents based on the total weight of the finalstabilized paprika product. TABLE 1 Oleoresin paprika 10 wt. %  Tween 805 wt. % PVP 8 wt. % Modified cellulose 7 wt. % Food starch 70 wt. % 

Example 2 Color Stabilization

[0025] Oleoresin capsicum (commercially available from SpiceTec-USF,Carol Stream, Ill.) is mixed with Tween 60 until a homogeneous solutionis obtained, and PVP is mixed with the solution until a dough-like pasteis achieved. Thereafter calcium silicate is added to the paste under abrief high-shear mixer to break any lumps that may have occurred. Thenfood starch is added under a mild stir until a uniform powder isproduced. The final powder product is stored in an air-tight containeruntil use. The amounts of the components are shown in Table 2 andexpressed as weight percents based on the total weight of the finalstabilized oleoresin product. TABLE 2 Oleoresin capsicum 25 wt. % Tween60 30 wt. % PVP 20 wt. % Food Starch 7.5 wt. % Calcium silicate 17.5 wt.%

Example 3 Color Stabilization

[0026] PVP is mixed with black pepper oleoresin (commercially availablefrom SpiceTec-USF, Carol Stream, Ill.) until a dough-like paste isachieved. Thereafter modified cellulose is added to the paste under abrief high-shear mixer to break any lumps that may have occurred. Thenfood starch is added under a mild stir until a uniform powder isproduced. The final powder product is stored in an air-tight containeruntil use. The amounts of the components are shown in Table 3 andexpressed as weight percents based on the total weight of the finalstabilized color product. TABLE 3 Black pepper oleoresin 15 wt. % PVP  5wt. % Starch 60 wt. % Modified cellulose 60 wt. %

Example 4 Color Stabilization

[0027] Lycopen extract oil (15% from tomato paste) (commerciallyavailable from Kalsec, Inc., Kalamazoo, Mich.) is combined withpropylene glycol and Tween 60 until a homogeneous solution is obtained,and PVP is mixed with the solution until a dough-like paste is achieved.Thereafter modified cellulose and oligo fructose are added to the pasteunder a brief high-shear mixer to break any lumps that may haveoccurred. Then lactose monohydrate is added under a mild stir until auniform powder is produced. The final powder product is stored in anair-tight container until use. The amounts of the components are shownin Table 4 and expressed as weight percents based on the total weight ofthe final stabilized oleoresin product. TABLE 4 Lycopen extract oil 16wt. % Tween 60  5 wt. % Propylene glycol  3 wt. % PVP  8 wt. % Modifiedcellulose 20 wt. % Oligo fructose 32 wt. % Lactose monohydrate 16 wt. %

Example 5 Volatile Essence Stabilization

[0028] Diacetyl flavor (commercially available from Fleurchem, Inc.,Middletown, N.Y.) is mixed with propylene glycol until a homogeneoussolution is obtained, and PVP is mixed with the solution until adough-like paste is achieved. Thereafter food starch is added under amild stir until a uniform powder is produced. The final powder productis stored in an air-tight container until use. The amounts of thecomponents are shown in Table 5 and expressed as weight percents basedon the total weight of the final stabilized oleoresin product. TABLE 5Diacetyl flavor 24 wt. % Propylene glycol 3.5 wt. % PVP 8 wt. % Starch64.5 wt. %

Example 6 Volatile Essence Stabilization

[0029] PVP is mixed with acetaldehyde (50% in ethanol) (commerciallyavailable from Advanced BioTech, Visalia, Calif.) until a dough-likepaste is achieved. Thereafter oligo fructose is added to the paste undera brief high-shear mixer to break any lumps that may have occurred. Thenα-lactose is added under a mild stir until a uniform powder is produced.The final powder product is stored in an air-tight container until use.The amounts of the components are shown in Table 6 and expressed asweight percents based on the total weight of the final stabilized colorproduct. TABLE 6 Acetaldehyde (50% in  5 wt. % ethanol) PVP  5 wt. %Oligo fructose 50 wt. % α-Lactose 40 wt. %

Example 7 Volatile Essence Stabilization

[0030] PVP is mixed with natural mustard flavor (commercially availablefrom Kalsec, Inc., Kalamazoo, Mich.) until a dough-like paste isachieved. Thereafter modified cellulose is added to the paste under abrief high-shear mixer to break any lumps that may have occurred. Thenfood starch is added under a mild stir until a uniform powder isproduced. The final powder product is stored in an air-tight containeruntil use. The amounts of the components are shown in Table 7 andexpressed as weight percents based on the total weight of the finalstabilized color product. TABLE 7 Natural mustard flavor 27 wt. % PVP 10wt. % Modified cellulose 17 wt. % Starch 40 wt. %

Example 8 Volatile Essence Stabilization

[0031] PVP is mixed with peppermint oil (commercially available fromCitrus & Allied Essences, Ltd., Lake Success, N.Y.) until a dough-likepaste is achieved. Thereafter modified cellulose is added to the pasteunder a brief high-shear mixer to break any lumps that may haveoccurred. Then hydrolyzed vegetable gum is added under a mild stir untila uniform powder is produced. The final powder product is stored in anair-tight container until use. The amounts of the components are shownin Table 8 and expressed as weight percents based on the total weight ofthe final stabilized color product. TABLE 8 Peppermint oil 20 wt. % PVP20 wt. % Modified cellulose 18 wt. % Hydrolyzed vegetable gum 42 wt. %

Example 9 Volatile Essence Stabilization

[0032] PVP is mixed with lemon flavor (commercially available fromTreatt PLC, Haines City, Fla.) until a dough-like paste is achieved.Thereafter modified cellulose is added to the paste under a briefhigh-shear mixer to break any lumps that may have occurred. Then foodstarch is added under a mild stir until a uniform powder is produced.The final powder product is stored in an air-tight container until use.The amounts of the components are shown in Table 9 and expressed asweight percents based on the total weight of the final stabilized colorproduct. TABLE 9 Lemon flavor 24 wt. % PVP 8 wt. % Modified cellulose1.5 wt. % Starch 66.5 wt. %

Example 10 Volatile Essence Stabilization

[0033] PVP is mixed with butter flavor (commercially available fromAdvanced BioTech, Visalia, Calif.) until a dough-like paste is achieved.Thereafter wood fiber is mixed with the paste, and then modifiedcellulose is added to the paste under a brief high-shear mixer to breakany lumps that may have occurred. Then α-lactose is added under a mildstir until a uniform powder is produced. The final powder product isstored in an air-tight container until use. The amounts of thecomponents are shown in Table 10 and expressed as weight percents basedon the total weight of the final stabilized color product. TABLE 10Butter flavor 10 wt. % PVP  7 wt. % Modified cellulose 25 wt. % Woodfiber 12 wt. % α-Lactose 46 wt. %

[0034] The preceding description has been presented with reference topresently preferred embodiments of the invention. Workers skilled in theart and technology to which this invention pertains will appreciate thatalterations and changes in the described methods and compositions may bepracticed without meaningfully departing from the principal, spirit andscope of this invention. Accordingly, the foregoing description shouldnot be read as pertaining only to the precise methods and compositionsdescribed, but rather should be read consistent with and as support tothe following claims which are to have their fullest and fair scope.

1. A method for increasing the stability of a food-grade orpharmaceutical-grade liquid comprising mixing the liquid with anamphoteric polymer to thereby infuse the liquid into the amphotericpolymer matrix and form a generally-solid, stabilized product.
 2. Themethod of claim 1, wherein the food-grade or pharmaceutical-grade liquidis selected from the group consisting of extracted oils, herbalextracts, flavors, colors, and volatile chemical components used in theflavor industry.
 3. The method of claim 1, wherein the food-grade orpharmaceutical-grade liquid is a natural or synthetic flavoring liquid.4. The method of claim 1, wherein the food-grade or pharmaceutical-gradeliquid is selected from the group consisting of volatile oils, syntheticflavor oils, flavoring aromatics, oleoresins, extracts derived fromplants, leaves flowers, fruits and stems, and combinations thereof. 5.The method of claim 1, wherein the food-grade or pharmaceutical-gradeliquid is selected from the group consisting of citrus oils, lime andgrapefruit oils, and fruit essences.
 6. The method of claim 1, whereinthe food-grade or pharmaceutical-grade liquid is selected from the groupconsisting of aldehydes and esters.
 7. The method of claim 1, whereinthe food-grade or pharmaceutical-grade liquid is selected from the groupconsisting of benzaldehyde, citral, neral, decanal, aldehyde C-9,aldehyde C-12, tolyl aldehyde, 2,6-dimethyloctanol, 2-dodecenal, andcombinations thereof.
 8. The method of claim 1, wherein the food-gradeor pharmaceutical-grade liquid is selected from the group consisting ofmint flavor, diacetyl flavor, mustard flavor, peppermint oil, lemonflavor, cheese flavor, acetaldehyde, onion oil, garlic oil, mustardflavor, smoke flavor, honey flavor, maple flavor, yeast dough flavor,cilantro flavor, tabasco flavor, worcestershire flavor, coffee flavor,and coconut flavor.
 9. The method of claim 1, wherein the food-grade orpharmaceutical-grade liquid is selected from the group consisting ofpaprika, capsicum, black pepper, apsicum, basil, oregano, ginger, clove,curry blend, jalapeno, chipotle chili, cajun blend, cilantro, celery,chili spice, green bell pepper, barbecue blend allspice, and chili anchooleoresins.
 10. The method of claim 1, wherein the food-grade orpharmaceutical-grade liquid is selected from the group consisting ofdimethyl sulfide, isobutyl aldehyde, 2-methyl-3-furanthiol, methional,acetaldehyde and sulfural.
 11. The method of claim 1, wherein thefood-grade or pharmaceutical-grade liquid is included in an amountranging from about 3 wt. % to about 70 wt. %, based on the total weightof the stabilized product.
 12. The method of claim 1, wherein thefood-grade or pharmaceutical-grade liquid is included in an amountranging from about 4 wt. % to about 50 wt. %, based on the total weightof the stabilized product.
 13. The method of claim 1, wherein thefood-grade or pharmaceutical-grade liquid is included in an amountranging from about 5 wt. % to about 30 wt. %, based on the total weightof the stabilized product.
 14. The method of claim 1, wherein theamphoteric polymer is polyvinylpyrrolidone.
 15. The method of claim 1,wherein the amphoteric polymer is included in an amount ranging fromabout 3 wt. % to about 40 wt. %, based on the total weight of thestabilized product.
 16. The method of claim 1, wherein the amphotericpolymer is included in an amount ranging from about 4 wt. % to about 30wt. %, based on the total weight of the stabilized product.
 17. Themethod of claim 1, wherein the amphoteric polymer is included in anamount ranging from about 5 wt. % to about 20 wt. %, based on the totalweight of the stabilized product.
 18. The method of claim 1, furthercomprising mixing an emulsifier with the liquid prior to introduction ofthe amphoteric polymer.
 19. The method of claim 18, wherein theemulsifier is selected from the group consisting of Tween 20, Tween 21,Tween 40, Tween 60, Tween 65, Tween 80, Tween 81, Tween 85 and mixturesthereof.
 20. The method of claim 1, further comprising mixing anabsorbent with the liquid and amphoteric polymer.
 21. The method ofclaim 20, wherein the absorbent is selected from the group consisting ofwater-soluble polymers and thickening gums.
 22. The method of claim 20,wherein the absorbent is selected from the group consisting ofcellulose, cellulose derivatives, cellulose esters and cellulose esterderivatives.
 23. The method of claim 20, wherein the absorbent isselected from the group consisting of polyvinyl alcohol, sodiumalginate, polyethylene glycol, xanthan gum, tragancanth, guar gum,acacia gum, polyacrylic acid, methylmethacrylate copolymers,carboxyvinyl copolymers, calcium silicate, silicon dioxide andcombinations thereof.
 24. The method of claim 20, wherein the absorbentis selected from the group consisting of poly(glycolic acid) (PGA),poly(lactic acid) (PLA), polydioxanoes, polyoxalates, poly(α-esters),polyanhydrides, polyacetates, polycaprolactones, poly(orthoesters),polyamino acids, polyurethanes, polycarbonates, polyaminocarbonates,polyamides, poly(alkyl cyanoacrylates), stereopolymers of L- andD-lactic acid, copolymers of bis(p-carboxyphenoxy) propane acid andsebacic acid, sebacic acid copolymers, copolymers of caprolactone,poly(lactic acid)/poly(glycolic acid)/polyethyleneglycol copolymers,copolymers of polyurethane and poly(lactic acid), copolymers ofpolyurethane and poly(lactic acid), copolymers of α-amino acids,copolymers of α-amino acids and caproic acid, copolymers of α-benzylglutamate and polyethylene glycol, copolymers of succinate andpoly(glycols), polyphosphazene, polyhydroxy-alkanoates and mixturesthereof.
 25. The method of claim 20, wherein the absorbent is selectedfrom the group consisting of gelatin, vegetable proteins, soybeanproteins, cotton seed proteins, peanut proteins, grape seed proteins,whey proteins, whey protein isolates, blood proteins, egg proteins,acrylated proteins, water-soluble polysaccharides, carrageenans, guargum, agar-agar, xanthan gum, gellan gum, gum arabic, gum ghatti, gumkaraya, gum tragacanth, pectin, phthalated gelatin, gelatin succinate,crosslinked gelatin, shellac, water soluble chemical derivatives ofstarch, and combinations thereof.
 26. The method of claim 1, furthercomprising mixing an inert bulking agent with the liquid and amphotericpolymer.
 27. The method of claim 1, further comprising mixing a flowingagent with the liquid and amphoteric polymer.
 28. The method of claim 1,wherein the method is performed in the absence of heat.
 29. The methodof claim 1, wherein the method is performed at room temperature.
 30. Themethod of claim 1, further comprising: mixing an emulsifier with theliquid prior to introduction of the amphoteric polymer; mixing anabsorbent with the liquid and amphoteric polymer; and mixing an inertbulking agent with the liquid and amphoteric polymer.
 31. The method ofclaim 30, wherein the amphoteric polymer is polyvinylpyrrolidone.
 32. Astabilized generally-solid composition comprising an amphoteric polymerin which is infused a food-grade or pharmaceutical-grade liquid.
 33. Thecomposition of claim 32, wherein the food-grade or pharmaceutical-gradeliquid is selected from the group consisting of extracted oils, herbalextracts, flavors, colors, and volatile chemical components used in theflavor industry.
 34. The composition of claim 32, wherein the food-gradeor pharmaceutical-grade liquid is present in an amount ranging fromabout 3 wt. % to about 70 wt. %, based on the total weight of thecomposition.
 35. The composition of claim 32, wherein the amphotericpolymer is polyvinylpyrrolidone.
 36. The composition of claim 32,wherein the amphoteric polymer is present in an amount ranging fromabout 3 wt. % to about 40 wt. %, based on the total weight of thecomposition.
 37. The composition of claim 32, further comprising anemulsifier.
 38. The composition of claim 32, further comprising anabsorbent.
 39. The composition of claim 32, further comprising an inertbulking agent.
 40. The composition of claim 32, further comprising aflowing agent.